- 1 tablespoon yeast
- 1/2 tablespoon sugar
- 1/2 cup warm water
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 400 g store-bought ube halaya
- 3-3 1/2 cups MAYA All Purpose Flour
- grated cheese
- store-bought ube halaya
- melted butter for brushing
- sugar for dusting
In a mixer bowl, dissolve yeast and sugar in half of the water. In a bowl, combine the remaining water,
eggyolks, sugar, milk, salt, melted butter , ube halaya and half of the flour. Stir in yeast mixture. Mix until
dough leaves sides of the bowl. Transfer dough to a floured surface. Add more flour as you knead the
dough until it is smooth and elastic. Put dough in a greased bowl, cover and let rise until doubled.
Brush ensaymada moulder with butter. Set aside.
Divide dough into balls weighing about 50-60 grams each (for regular ensaymada) or
30 grams (for mini ensaymada). Roll out each portion very thinly into a rectangle. Brush with butter, spread ube halaya and sprinkle with grated cheese.
then roll as in jelly roll into long rope. Hold one end of the rolled dough between your thumb and
2 fingers. Tuck in the end under. Put coiled ensaymada on moulders. Do the same for the rest of
the dough. Cover and let rise until light. Bake at 350F/177C until golden
brown. Remove from pan. Brush top with butter. Dust with sugar and sprinkle with grated cheese
or pour condensed milk and top with grated cheese.
Yield: 1 dozen